Easy Spaghetti Salad

When summer rolls around, there’s one dish that never fails to make an appearance at my backyard gatherings: Spaghetti Salad. Light, colorful, and bursting with flavor, it’s become my go-to whenever I need something that’s both easy to whip up and guaranteed to impress a crowd.

I still remember the first time I brought this dish to a neighborhood potluck. Within minutes, the bowl was practically licked clean, and everyone was asking for the recipe. That’s when I knew I had a keeper on my hands. What I love most about this salad is how it combines the heartiness of pasta with the fresh crunch of vegetables, all tied together with a tangy Italian dressing. Plus, it’s super customizable depending on what you have on hand.

Today, I’m walking you through every step of making this crowd-pleaser, with a few of my own tips sprinkled in to help you nail it every time.

WHY YOU’LL LOVE THIS SPAGHETTI SALAD

• Perfect for gatherings: Feeds a crowd and is easy to double.

• Make-ahead friendly: Actually tastes better after sitting in the fridge.

• Full of flavor and texture: Crisp veggies, tender noodles, and zesty dressing.

• Customizable: Add your favorite proteins, cheeses, or herbs.

INGREDIENTS YOU’LL NEED

Here’s everything you’ll need to pull together this vibrant Spaghetti Salad:

• 1 pound box spaghetti noodles

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• ½ red onion, thinly sliced

• 1 English cucumber, sliced

• 1 cup grape tomatoes, halved

• 2.25 ounce can sliced olives, drained

• ½ cup cheddar cheese, cut into cubes

• ¼ cup grated Parmesan cheese

• 1 tablespoon McCormick Salad Supreme seasoning

• 1 teaspoon garlic powder

• 16 ounce bottle Italian dressing

KITCHEN TOOLS YOU’LL NEED

• Large stockpot for boiling pasta

• Colander for draining

• Large mixing bowl

• Sharp knife and cutting board

• Measuring spoons and cups

• Wooden spoon or silicone spatula for mixing

STEP-BY-STEP INSTRUCTIONS: LET’S GET COOKING!

STEP 1: COOK THE SPAGHETTI

Start by cooking your spaghetti noodles according to the package directions. I like to season my boiling water with a tablespoon of kosher salt — this is your only chance to flavor the pasta itself, so don’t skip it. Stir occasionally to keep the noodles from sticking together. You’ll want to cook them to al dente, which means they should be tender but still have a slight bite. Once they’re done, drain thoroughly and set them aside to cool.

Tip: If you’re in a rush, you can rinse the pasta under cool water to speed up the cooling process, but traditionally letting it cool naturally helps maintain a better texture.

STEP 2: PREP THE VEGGIES AND CHEESE

While the pasta is cooling, it’s time to chop. Dice the green and red bell peppers, thinly slice the red onion, and slice the cucumber and grape tomatoes. Drain your sliced olives and cut the cheddar cheese into small cubes. Finally, grab your grated Parmesan cheese, and you’re good to go.

This is also the perfect time to sneak in any extra veggies you might love — think shredded carrots, chopped zucchini, or even some blanched broccoli florets.

STEP 3: COMBINE INGREDIENTS IN A LARGE BOWL

In your large mixing bowl, add the chopped vegetables, olives, cubed cheddar, and grated Parmesan. Once your spaghetti has fully cooled, gently add it to the bowl. Using clean hands or a large spoon, give everything a light toss to start combining the ingredients.

At this point, the salad already looks gorgeous with all those vibrant colors, but we’re not done yet!

HOW TO FINISH AND PERFECT YOUR SPAGHETTI SALAD

Now that we’ve got all the fresh ingredients combined, it’s time to bring this dish together with the seasonings and dressing that give it that signature flavor. This part is where the magic really happens, so let’s dive right in.

ADDING THE SEASONINGS AND DRESSING

STEP 4: SPRINKLE IN THE SEASONINGS

With your pasta, veggies, and cheeses lightly tossed together in the bowl, it’s time to add that extra layer of flavor. Sprinkle 1 tablespoon of McCormick Salad Supreme seasoning and 1 teaspoon of garlic powder evenly over the mixture.

The Salad Supreme seasoning is one of my secret weapons here — it adds a savory, slightly tangy flavor that makes the whole dish pop. If you’ve never used it before, you’re in for a treat. The garlic powder gives it just the right hint of garlicky goodness without overpowering the other flavors.

STEP 5: POUR THE DRESSING

Next up, grab your 16-ounce bottle of Italian dressing. Give it a good shake to make sure it’s well mixed, then slowly pour it over the entire salad. I like to pour a little at a time, gently stirring after each addition to ensure that everything gets evenly coated.

Depending on your taste, you might not need the full bottle. I usually save just a bit to add right before serving, especially if the salad has been chilling for several hours or overnight. The pasta tends to soak up the dressing, so a little extra can freshen things up.

STEP 6: TOSS GENTLY TO COMBINE

Now, using a large spoon or spatula, carefully toss everything together. Be gentle here — you don’t want to break up the pasta or mash the vegetables. The goal is to have every bite packed with a bit of everything: crunchy cucumber, sweet peppers, juicy tomatoes, savory olives, and cheesy goodness, all perfectly coated in that zesty dressing.

THE IMPORTANT CHILL TIME

STEP 7: COVER AND REFRIGERATE

Once everything is mixed, cover the bowl tightly with plastic wrap and place it in the refrigerator. The salad needs to chill for at least two hours before serving. Trust me, this step makes all the difference. The flavors need time to meld together, and the pasta absorbs some of the dressing, creating a more cohesive and flavorful dish.

If you have the time, letting it chill overnight is even better. The longer it sits, the more flavorful it becomes.

CUSTOMIZATION IDEAS AND VARIATIONS

One of my favorite things about Spaghetti Salad is how easily you can make it your own. Here are a few variations I’ve tried and loved:

• Add protein: Toss in some sliced pepperoni, cooked and diced chicken, or even grilled shrimp for a heartier version.

• Switch up the cheese: Swap the cheddar for mozzarella pearls or crumbled feta.

• Herb it up: Fresh chopped parsley, basil, or dill can add a lovely fresh touch.

• Extra crunch: Add some toasted pine nuts or sunflower seeds for a bit of texture.

Don’t be afraid to experiment based on what you have in your fridge and pantry. This recipe is incredibly forgiving and versatile.

SERVING TIPS

When you’re ready to serve, give the salad a quick stir to redistribute any dressing that may have settled at the bottom. If it seems a little dry, just add a splash more of Italian dressing and toss again.

This salad pairs wonderfully with grilled meats, burgers, or sandwiches, making it a fantastic side dish for picnics, BBQs, or casual dinners. I’ve even enjoyed it as a light lunch all on its own!

SPAGHETTI SALAD FAQ & FINAL THOUGHTS

Before you grab your bowl and start mixing, let’s go over a few common questions that often pop up when making Spaghetti Salad. Whether you’re a first-timer or looking to perfect your method, these answers should help guide you.

FREQUENTLY ASKED QUESTIONS

1. Can I make Spaghetti Salad in advance?

Absolutely. In fact, it’s best when made ahead of time. Preparing it the night before allows the flavors to meld beautifully. Just remember to give it a good stir before serving and add a bit more dressing if needed.

2. What type of Italian dressing works best?

A classic zesty Italian dressing works wonderfully. You can use store-bought or homemade — whichever you prefer. I typically use a bottled version for convenience, but homemade dressing can add a nice personal touch.

3. Can I use a different type of pasta?

Yes! While spaghetti noodles are traditional for this salad, you can easily substitute with rotini, penne, or bowtie pasta. Just be sure to cook the pasta al dente, so it holds up well in the salad.

4. How long will Spaghetti Salad last in the fridge?

Spaghetti Salad will stay fresh for about 3-4 days when stored in an airtight container in the refrigerator. After that, the vegetables may start to lose their crispness.

5. Can I freeze Spaghetti Salad?

I don’t recommend freezing this salad. The fresh vegetables and dressing don’t hold up well after thawing, and the texture can become watery and unappealing.

6. What can I do if my salad seems dry after chilling?

This is completely normal, as the pasta absorbs some of the dressing while it sits. Just add a bit more Italian dressing and toss gently to freshen it up right before serving.

7. Is there a low-carb version of this salad?

You can experiment with low-carb or alternative pasta options like zucchini noodles or chickpea pasta. Keep in mind that the texture and flavor may vary slightly from the original.

FINAL THOUGHTS: GIVE THIS SPAGHETTI SALAD A TRY

There’s a reason this Spaghetti Salad has become a staple at my summer gatherings — it’s simple, flavorful, and always a crowd-pleaser. I love how easy it is to customize depending on what’s in season or what I have in my fridge, and the fact that it can be made ahead of time makes it perfect for busy schedules.

Whether you’re bringing it to a picnic, serving it alongside grilled meats, or just looking for a tasty lunch option, this salad never disappoints. I encourage you to give it a try and make it your own. And if you do, I’d love to hear how it turns out! Feel free to share your variations or tips in the comments — I’m always looking for new ideas to mix things up.

Spaghetti Salad

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Spaghetti Salad is a colorful, refreshing dish that’s perfect for potlucks, cookouts, or a light summer meal. Packed with crisp veggies, tender pasta, flavorful cheeses, and zesty Italian dressing, this easy-to-make salad delivers bold flavor and great texture in every bite.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 pound box spaghetti noodles

1 green pepper, diced

1 red pepper, diced

½ red onion, thinly sliced

1 English cucumber, sliced

1 cup grape tomatoes, sliced in half

2.25 ounce can sliced olives, drained

½ cup cheddar cheese, cut into cubes

¼ cup grated Parmesan cheese

1 tablespoon McCormick Salad Supreme seasoning

1 teaspoon garlic powder

16 ounce bottle Italian dressing

Instructions

Cook the spaghetti noodles according to the package directions. Season the boiling water with one tablespoon of kosher salt before adding the noodles. Stir frequently while cooking. Once the noodles are cooked to al dente, drain thoroughly and allow to cool.
In a large mixing bowl, add the diced green pepper, red pepper, thinly sliced red onion, sliced cucumber, halved grape tomatoes, drained sliced olives, cubed cheddar cheese, and grated Parmesan cheese.
Add the cooled spaghetti noodles to the bowl with the chopped vegetables and cheeses.
Sprinkle the Salad Supreme seasoning and garlic powder evenly over the salad.
Gently toss the mixture to combine all ingredients evenly.
Pour the Italian dressing over the pasta and vegetable mixture. Carefully stir again until everything is well coated.
Cover the bowl with plastic wrap and refrigerate for at least two hours before serving to allow the flavors to meld.

Notes

For the best flavor, chill the salad overnight to allow the dressing and seasonings to fully absorb into the pasta and vegetables. Feel free to customize with your favorite add-ins like pepperoni slices, mozzarella pearls, or chopped fresh herbs. Stir gently before serving to redistribute any dressing that may have settled.